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Bacon and Brussels Sprout Mac and Cheese

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Cook: 55 min
  • Yield: 6 servings as an entree or 10 to 12 as starter or side
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Ingredients

4 cups Brussels sprouts, on the larger side, or 1 large stalk

Salt

1 tablespoon EVOO

4 ounces center-cut bacon or pancetta, chopped

3 tablespoons butter

3 to 4 cloves garlic, chopped

1 onion, chopped

Freshly ground black pepper

3 tablespoons flour

1/2 cup dry white wine

1 cup grated Parmigiano-Reggiano

1 cup chicken stock

3 cups whole milk

Freshly grated nutmeg

1 pound cavatappi, hollow short curls of pasta with lines, or penne

1 cup shredded white sharp Cheddar

1 cup shredded gruyere

Directions

  1. Preheat the oven to 375 degrees F. 
  2. With a sharp paring knife, core the Brussels sprouts and separate the leaves; place in a large bowl. 
  3. Heat a large pot of water to boil and salt the water. Parboil the leaves to tender crisp, 2 minutes. Remove with a spider, drain and cool. Dry the leaves on a kitchen towel. Add more water to fill the pot back up for the pasta, return to a boil. 
  4. Heat a saucepot over medium heat; add the EVOO and brown the bacon. Remove and drain. Pour off most of the drippings, then add the butter and melt. Add the garlic and onions, stir 5 minutes. Add a little salt and pepper, then stir in the flour for 1 minute. Whisk in the wine to deglaze the saucepot. Whisk in the stock and then the milk. Season with a little bit of nutmeg. Thicken the sauce to coat the back of a spoon. Reduce the heat to low. 
  5. Boil the pasta to just shy of al dente, 5 to 6 minutes, drain. 
  6. Stir two-thirds each of the Cheddar, gruyere and Parmigiano-Reggiano into the sauce in a figure-eight motion. Drain the pasta, then toss with the Brussels sprouts, bacon and sauce, and pour into a baking dish. Top with the remaining cheese. Cool and store for a make-ahead meal, or bake to serve. Place into the oven and bake until heated through and bubbly and brown on top.

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